Balsamic Fig Glazed Pork Tenderloin with Roasted Green Beans and Rosemary Potatoes

Figs are often reserved for desserts or cheese boards, but their sweet, jammy richness pairs beautifully with savory dishes. In this recipe, fig jam meets tangy balsamic vinegar to create a glossy, irresistible sauce that transforms tender pork tenderloin into something truly special.

Alongside the pork, we roast Yukon Gold potatoes with fresh rosemary until golden and crisp and green beans until perfectly tender. It’s a complete, satisfying meal that comes together in under an hour-perfect for a cozy dinner at home.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Fig JamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) and adjust racks to the top and middle positions. Wash and dry all produce. Halve, peel and finely chop the shallot. Strip the rosemary leaves from the stems and chop until you have 2 teaspoons (4 teaspoons for 4 servings). Dice the potatoes into ½-inch pieces.
2. Toss the potatoes on a baking sheet with a drizzle of olive oil, half of the chopped rosemary and a pinch of salt and pepper. Roast on the top rack, tossing halfway through, until tender and crisped, 20-25 minutes.
3. Meanwhile, pat the pork tenderloin dry with paper towels and season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium heat. Add the pork and sear, turning occasionally, until browned all over, 4-8 minutes. Transfer the seared pork to a second baking sheet.
4. Toss the green beans with a drizzle of olive oil and a pinch of salt and pepper on the same sheet as the pork. Roast on the middle rack until the pork is cooked through and the green beans are tender, 10-12 minutes. Let the pork rest for a few minutes after removing from the oven, then thinly slice crosswise.
5. Heat a drizzle of olive oil in the same pan used for the pork over medium heat. Add the chopped shallot and remaining rosemary. Cook, stirring, until softened, 1-2 minutes. Stir in the chicken stock concentrate, balsamic vinegar, fig jam and ¼ cup water (½ cup for 4 servings). Simmer until the sauce thickens, 2-3 minutes. Remove the pan from heat and stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. Season with salt and pepper.
6. Divide the roasted potatoes, green beans and sliced pork among plates. Drizzle the pan sauce over the pork and serve immediately.

Recipe Tips

FAQ

Can I use dried rosemary instead of fresh?

Yes, but use about 1 teaspoon dried rosemary (crushed) in place of the fresh. Add it with the shallot to rehydrate.

Can I substitute the pork tenderloin with chicken?

Absolutely. Boneless, skinless chicken breasts or thighs work well. Adjust cooking time as needed until chicken reaches an internal temperature of 165°F (74°C).

What can I use instead of fig jam?

Apricot jam or a fig preserve works well. You can also use a combination of honey and a bit of balsamic reduction for a similar sweet-tangy flavor.